Biscoff Cheesecake Ice Cream

By moninikole

Ingredients

• 1 - 14.5 oz can sweetened condensed milk
• 1 - 8 oz. tub Cool Whip
• 1 - 8 oz brick of cream cheese, softened
• 1/4 cup butter, softened
• 1/2 cup Biscoff (smooth or crunchy, you're choice!)
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Preparation

Step 1

Use a hand mixer to beat together the cream cheese, butter, and Biscoff spread until smooth.
Mix in the sweetened condensed milk, lemon juice, and vanilla extract.
Fold in the Cool Whip.
(sometimes I add a pinch of salt, just for fun)
Pour into a freezer safe container with a cover. Freeze for 4-6 hours or overnight.